Recently I purchased a Taste of Home magazine and in it I found a recipe for Sunflower Seed & Honey Wheat Bread. I substituted 1/3 cup sugar for the 1/3 cup honey and I used multi grain flour in place of the whole wheat flour. I also put 1/2 cup Sunny Boy Cereal in the wet ingredients before I added all of the flour.
I keep my furnace set fairly warm on baking day, because bread won't rise in a cool drafty room. I sit it on top of my stove if I am using the oven and I always put a clean dish towel over it to keep it warm.
The middle loaf did not raise as well as the other two, but it rose enough.
Here's the recipe, click on the photo and it will be large enough to read. As you can see I cut back on the salt. I put three teaspoons in it the first time I made this recipe and it made a very salty bread. So I cut it back to two teaspoons and it is just right, I think. When making a yeast bread, be sure to knead the dough for as long as the recipe suggests, because that is what gives the bread a lovely soft consistency. Also make sure that the dough is always kept warm. Being too cold slows down the effectiveness or the working of the yeast and it will take forever and a day for it to rise properly and sometimes it just never rises if it isn't warm enough. But don't make it too HOT, because that kills the yeast. Yeast bread is very finicky. But so worthwhile to make!
I also made banana bread today, I downloaded a photo for you to see, but Blogger is giving me all kinds of trouble today, so it's nowhere to be seen.
I hope you are all having a yummy Monday, I certainly am!